Triple Chocolate Layer Cake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
CAKE
4 ounce: Unsweetened chocolate,
1 3/4 cup: Flour,
1 1/2 tsp: Baking soda,
1/4 tsp: Salt,
1 cup: Unsalted butter, soft
1 1/2 cup: Sugar,
4 large: Eggs,
1 1/4 cup: Buttermilk,
FROSTING AND GARNISH
2 ounce: Unsweetened chocolate,
1/2 cup: Unsalted butter, soft
3 tbsp: Unsweetened cocoa powder,
2 1/2 cup: Confectioners sugar,
3/4 cup: Cold sour cream,
2 tsp: Vanilla extract,
3/4 cup: Mini semisweet chocolate chips, plus
2 tbsp: Mini semisweet chocolate chips,
Directions:
Cake - preheat oven to 350~. Grease three 9" round
cake pans. Place a 9" waxed paper round in bottom of
each; grease. Flour pans. Chop, melt, and cool
chocolate. In med. bowl, mix flour, baking soda, and
salt. In lg. bowl of electric mixer, at med. speed,
beat butter and sugar 4 to 5 mins. or until fluffy.
Beat in eggs one at a time, beating well after each
addition. Beat in chocolate. At low speed,
alternately beat in flour mixture (in thirds) with
buttermilk, beginning and ending with flour mixture.
Spread batter evenly in prepared pans. Bake 25 to 30
mins. or until tester inserted in centers comes out
clean. Cool cake layers in pans on racks 30 mins. Turn
out onto racks; remove paper. Cool completely.
Frosting - melt and cool chocolate. In lg. bowl of
electric mixer, at med. speed, blend chocolate with
butter; at low speed, beat in cocoa, sugar, sour
cream, and vanilla. At med. speed, beat until
spreadable. In small bowl, mix 1 cups frosting and 3/4
cup chips.
Place one cake layer on serving dish; spread half the
frosting/chip mixture on top. Cover with another cake
layer; spread with remaining frosting/chip mixture.
Top with remaining cake layer. Cover sides and top
with remaining frosting. Garnish top edge with 2 tbsp
mini chips. Refrigerate until serving.
Source: McCalls, 10/95
Source from luhu.jp
cake pans. Place a 9" waxed paper round in bottom of
each; grease. Flour pans. Chop, melt, and cool
chocolate. In med. bowl, mix flour, baking soda, and
salt. In lg. bowl of electric mixer, at med. speed,
beat butter and sugar 4 to 5 mins. or until fluffy.
Beat in eggs one at a time, beating well after each
addition. Beat in chocolate. At low speed,
alternately beat in flour mixture (in thirds) with
buttermilk, beginning and ending with flour mixture.
Spread batter evenly in prepared pans. Bake 25 to 30
mins. or until tester inserted in centers comes out
clean. Cool cake layers in pans on racks 30 mins. Turn
out onto racks; remove paper. Cool completely.
Frosting - melt and cool chocolate. In lg. bowl of
electric mixer, at med. speed, blend chocolate with
butter; at low speed, beat in cocoa, sugar, sour
cream, and vanilla. At med. speed, beat until
spreadable. In small bowl, mix 1 cups frosting and 3/4
cup chips.
Place one cake layer on serving dish; spread half the
frosting/chip mixture on top. Cover with another cake
layer; spread with remaining frosting/chip mixture.
Top with remaining cake layer. Cover sides and top
with remaining frosting. Garnish top edge with 2 tbsp
mini chips. Refrigerate until serving.
Source: McCalls, 10/95
Source from luhu.jp
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Cake